Plant Based Foods Geek

Sharing my plant based foods journey.

Broccoli and Mushrooms Stir-fry with Rice Noodles

Broccoli Mushroom with Rice Noodles

Broccoli and Mushrooms Stir-fry with Rice Noodles

Most of the time I don’t bother with making a week long menu. I pretty much cook by the seat of my pants.  I thought that I had put some mushrooms I purchased at the fruit stand into the freezer.  But there they were in the vegetable bin staring at me. Time to put together a quick and easy broccoli and mushrooms stir-fry with rice noodles!

I keep a variety of frozen vegetables in my freezer, so I grabbed my only bag of broccoli florets.  Then I grabbed my shallot and ginger root from the fridge. Now to the spice shelf for whatever I thought would enhance the flavor.  I had an idea of something along the line of a stir-fry type of dish.

Getting into the Stir-Fry Mood

Last year I found a great deal on copper pots and pans at Ollie’s Bargain Outlet. I cleared out my old pans (Calphalon) and stored them in my garage. Believe me my garage is every handyman’s dream.  It is a whopping 670 sq. ft. with built in shelves behind doors. It even has a closet, cabinets, and countertop. 

Back to cookware.  I had stored a wok type pan and thought that would add to the ambiance of making my stir-fried meal. Note: my wok has been elevated to the same status as my other cooking pans and will not be hidden in the garage again.

What I used to Create My Stir-Fry

Broccoli Mushroom with Rice Noodles IngredientsIn addition to the items shown on my countertop, I forgot to include garlic powder and fresh ginger root in lieu of ground ginger. I break off one of the ginger fingers and use a grater yielding me a nice texture for adding the aromatic flavor of ginger to any dish I make.

So let get started with our stir-fry.

Broccoli and Mushrooms Stir-fry with Rice Noodles Recipe

Number of servings: 4


1 tablespoon olive oil (or vegetable oi)
1 tablespoon of chopped shallot (omit if you suffer from acid reflux)
1 teaspoon grated fresh ginger (or 1/4 teaspoon dry ginger)
8 oz cremini mushrooms (baby bella)
1 12 oz package broccoli florets, thawed
1 cup water
1 tablespoon cornstarch
2-1/2 tablespoons nama shoyu or soy sauce
7 oz dry rice noodles
1/4 teaspoon garlic powder (omit if you suffer from acid reflux)
salt and pepper to taste

  1.  Prepare the rice noodles according to package directions.
  2. In a wok or deep pan, heat the olive oil.  Add the chopped shallots and saute until tender.
  3. Add the fresh ginger and mushrooms and stir-fry for approximately 4 minutes.
  4. Add the broccoli florets and stir-fry for an additional 6-8 minutes depending on how crisp you want the florets.
  5. In a cup or small bowl, add the cornstarch and 1/4 cup of the water. Stir to remove any lumps and add to the wok coating the broccoli and mushrooms.
  6. Add the nama shoyu or soy sauce and garlic power (if using).
  7. Add the remaining water and stir until the liquid becomes thick.  Add additional water if the broccoli and mushrooms are too thick.
  8. Salt and pepper to taste.

Add 1/4 of the rice noodles to a bowl and ladle 1/4 of the broccoli mushroom stir-fry on top.

Store any leftovers in the refrigerator.  Microwave to reheat.